WRITTEN BY Tamberlyn Dobrowski
PHOTOGRAPHY BY Christina Hussey
Like most people, I look forward to the longer, warmer days that spring brings. I am already pulling out my colorful table linens, dishes, and recipes—and eyeing all the gorgeous flowers about to bloom. In the following recipes, I take advantage of spring vegetables like asparagus, lettuce, spring peas, and radishes. The asparagus bundles with honey thyme sauce are crowd-pleasers, and the shallot vinaigrette is fabulous on the salad. Burst tomato sauce is my family’s favorite. You can serve it with pasta, chicken, or bruschetta, and even add squash or zucchini to the tomatoes. Enjoy!
Asparagus and Brie Puff Pastry with Thyme Honey
These asparagus bundles with honey thyme sauce are always crowd-pleasers. Buttery puff pastry, creamy brie, roasted asparagus, and sweet honey all come together to make a simple and delicious spring recipe.
Marinated White Bean and Radicchio Salad
Marinated white bean and radicchio salad is simple to make and full of textures and flavors.
Spring Bread Salad with Asparagus, Radishes, Peas, and Mint
This spring bread salad with asparagus, radishes, peas and mint is a delicious and refreshing side to any spring meal. The shallot vinaigrette is fabulous drizzled on the salad!
Cucumber Tequila Cooler
Sip and savor a refreshing cucumber tequila cooler perfect for spring.
Burst Cherry Tomato Sauce
Burst cherry tomato sauce is a family favorite for Entertaining Editor Tamberlyn Dobrowski. You can serve it with pasta, chicken, or bruschetta, and even add squash or zucchini to the tomatoes. Enjoy!
Mini Blackberry Cheesecake Tarts with Walnut Crust
These mini blackberry cheesecake tarts with walnut crust are a good make ahead spring dessert your guests will love.
Special thanks to Kelly and Patrick Ridinger for sharing their beautiful home with us.
Architecture: Greg Perry Design
Interior Design: Holly Phillips, The English Room
Painting: Tommy McDonnell, Gregg Irby Gallery
Flowers sourced from Derita Floral Supply Company.
Place settings and linens provided by Elizabeth Bruns.